Oatmeal has a special place in my heart. Oats just make every recipe better, don’t they? Heartier, tastier, healthier (yes, I am still deluding myself on this one) — you just can’t go wrong with oats! This Martha Stewart recipe is no exception.
These are our travel staple: any time we’re headed on a road trip, I make up a batch the day before & they keep us going forever. In fact, we had two Indiana-Utah road trips in six months that went awry — in Wyoming both times — & these cookies sustained us in countless mechanic’s shops & in the middle of the I-80 median for hours! (Let’s just say that a new car & a new undercarriage on the new car later, we’ve come to the conclusion that either Wyoming hates us, or their mechanics love us. No offense meant to anyone out there who hails from Wyoming — we’ve just had exceptionally bad luck driving through it.)
- 2 cups flour
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 sticks butter, room temp
- 1 cup brown sugar
- 1/2 cup sugar
- 1 Tbsp. vanilla
- 3 Tbsp. milk
- 2 eggs
- 3 cups rolled oats (not steel-cut or quick-cooking)
- 1 cup raisins
- Whisk together dry ingredients in a medium-sized bowl & set aside.
- Cream together butter & sugars. Add vanilla, milk, & eggs; blend well.
- Add flour mixture; beat until just combined.
- Remove the bowl from the mixer (or, if you’re weak like me… just don’t); stir in the oats & raisins.
- Refrigerate dough until firm — 2 hours to overnight.
- Preheat oven to 350. Line cookie sheets with parchment.
- Scoop out about 2 Tbsp. of dough & shape it into a ball. Place on prepared sheet. Repeat with remaining dough, spacing the balls 3 inches apart. Press down with your palm to flatten to a 2-inch diameter.
- Bake until golden but still quite soft in the center. If you’re doing 2 cookie sheets at once, bake 16-18 minutes, rotating pans between shelves halfway through. If baking just 1 cookie sheet, bake just 14 minutes.
- Cool on wire racks.
What are your favorite road trip staples?